Chicken & Mushroom are one of the great flavour combinations and can be often found under peoples "favourite things to eat" column. This sauce is simple to make, rich in flavour, has a beautiful creaminess to it and goes beautifully with Pasta or served with my Easy Risotto Base. Give it a try, you won't be disappointed. Being unable to find a recipe I liked online, I used my base knowledge of sauces to create this beauty.
Prepare your vegetables first. Start by removing the stalks from the shiitake mushrooms and slicing them into thin strips about 1/2 a centimetre in width. Follow with the field mushrooms, remove the stalk and peel them, then cut them in the same fashion as the shiitakes, do the same with the onion.
Place heavy-base frying pan over a medium heat and add 1 tablespoon of butter and allow to melt in the pan. Add the onion and garlic and allow it to soften, but not brown. Once soft add the field mushrooms to the pan and allow them to sauté for a while, then add the shiitakes to the pan and finish the two off together. This should take about 10 minutes in total. 2-3 minutes for the onion, a further 2-3 for the field mushrooms and the final 3-4 after the shiitakes have been added.
Remove the mushroom mix from the frying pan and set aside in a bowl, leaving some of the now flavoured butter behind. To the frying pan now add the 1/2 tablespoon of butter and the 1/2 tablespoon of olive oil. Once hot add the chicken breasts, presentation side down, to the frying pan and seal the chicken breasts on both side to a nice golden brown, this should take approx 5 minutes.
Once sealed, add the wine and the stock to the pan and move the chicken breasts around, coating them well. The butter, wine and stock will come together with the chickens juices to make a beautiful sauce. Allow some of the alcohol to cook out of the wine before seasoning with salt and black pepper and half-cover with a saucepan lid. Allow the chicken to cook for a further 10 minutes, coming back to turn the chicken and baste it with the sauce to keep it moist and tender.
Add the two egg yolks to 1/2 cup of the cream and mix well with a whisk, frothing it slightly, but not whipping it. In a separate bowl have the rest of the cream.
Once the chicken is cooked remove from the frying pan and allow it to rest on a board until it is needed later. To the remaining sauce add the cream & egg mix and return the mushrooms and any juices back to the pan. Stir through, coating the mushrooms for about 1 minute then add the rest of the cream and sprinkle in the flour, stirring well. Bring the mix back to the boil and simmer for 5 minutes, taste for seasoning and add if required.
While the sauce is simmering come back to your now rested chicken breasts. Dice them into 1 1/2 centimetre cubes and add them to the sauce once it has started to thicken. Make sure any juices that come out of the chicken go into the mix too.
Stir all the ingredients over a medium heat until the sauce has thickened nicely, but not completely reduced. It should be thick and creamy so that it coats pasta or matches the consistency of a good risotto.
Serve the Chicken & Mushroom sauce on fresh fettuccine or add it at the last minute to my Easy Risotto Base and stir through for one of the best flavour combinations I've yet to encounter. Serve hot with a sprig of fresh parsley to garnish. Bon Appetit!!
Feel free to experiment with which mushrooms you use, I use field and shiitake because I find they go well together in this dish, but you could use button, oyster, what ever your palette desires.
Garnish with freshly ground black pepper, some shaved parmesan and a sprig of fresh parsley. It adds further flavour and great colour for a beautiful, simply presented dish.